Heat milk in a deep non-stick pan on high heat. Once it comes to a boil, reduce heat and simmer till it reduces to half the original quantity.
Heat oil in another non-stick pan, add chironji, almonds, pistachios and sauté for 1-2 minutes.
Add sago to the milk and mix. Slice bananas and add to the milk. Add sugar, green cardamom powder and mix well. Simmer for 3-4 minutes.
Add the sautéed nuts and mix well.
Transfer into a serving bowl and garnish with rose petals. Serve.